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Feb 18, 2010 08:59 AM

what to do with radishes??

hi hounds,

i received a bunch of red radishes in my veggie delivery yesterday. other than sliced in a garden-type salad (which i've never been fond of), what else can i do with them?? hubby and i are really clueless when it comes to radishes!


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  1. I haven't tried this yet, but have heard you can braise them with delicious results, and they go well with roasts. I would do a recipe search for braised radishes. I believe Fine Cooking may have a recipe, too.

    Good luck!

    1. Along the same lines as Phurstluv, you can simply roast them. Braising means you won't have as much caramelization and you have to go through the trouble of finding a flavorful liquid to cook them in so in my opinion roasting is a much easier way to go. Simply trim the tops off, toss with oil, salt, pepper and put them in the oven until they are soft. You can basically treat them like carrots. Which if you think about it have a similar texture when raw and when cooked. Cooking really tones down the bite that many people aren't fond of. (I assume that's what you're talking about above?)

      You can eat the leaves too. The larger leaves tend to be a little tough and require some kind of cooking, but if they are still small and tender you can eat them raw in salads.

      8 Replies
      1. re: Fuller

        oooohhh... roasting sounds like a good idea. and yeah, i've never been a fan of the 'bite' of radishes.

        so, umm, do you cut them in half? quarters? or just leave them whole? unpeeled?

        1. re: lilaki

          I roasted a few bunches of radishes last week- came out awesome. Really didn't have the sharp bite as raw radishes.

          I cut of the tops and left them whole and unpeeled. I tossed them with olive oil, salt, and pepper. I let them roast for about 45 minutes.

          1. re: cheesecake17

            excellent! i will try that! thanks.

              1. re: eight_inch_pestle

                Yup. But I'm sure if you have something else in the oven at a different temp, it should be ok.

                BTW, my husband thought the radishes were beets!

                  1. re: lilaki

                    Both. I didn't tell him what they were, just put them in a small serving dish. As he was eating them he said he likes this 'new type of beet.'

          2. re: Fuller

            tks for the roasting suggestion. i roasted them along with some carrots, celery and red onions (basically, whatever veggies we got in our delivery) seemed to mellow the radishes right now. but an interesting crunch still remained. yay!!

          3. Old school snack or app from Mr. James Beard: butter some good bread, top with thinly sliced radishes, and sprinkle with kosher or sea salt. I've also replaced the butter with goat cheese, and placed some chopped radish greens between the goat cheese and sliced radishes. This can be especially good if you run the bread under the broiler first and drizzle a little olive oil over the cheese.

            3 Replies
            1. re: eight_inch_pestle

              sigh, you've now got me craving a french baguette and some good butter with fleur de sel! ;)


              1. re: eight_inch_pestle

                I second (third?) the sliced thin on baguette with butter. Definitely the best use of radishes, especially if you're not a huge fan of the bite.

                The other way we serve them is just as simple: toss with olive oil and chunky sea salt. Eat with your fingers. Really delicious.

                1. re: thursday

                  That second way with radishes is probably especially good right now---as I find late winter/spring radishes milder than those you find later in the season. Might try that next week. Thanks, thursday.

              2. Braise them in butter or chicken stock. Delicious.

                1. The homely radish may be my favorite vegetable. And the best way to eat them is straight outta the sack sprinkled with a bit of salt.

                  I think one of these days I'm going to open a radish bar.

                  1 Reply
                  1. re: Perilagu Khan

                    Radish Bar: count me in on the soft opening night, Peril.

                    I pimp this recipe everytime a radish abundance query comes up, which is more frequent than one would think.
                    Simple and tasty:
                    Tangy, buttery radishes

                    3 tablespoons unsalted butter
                    3 bunches red radishes (about 25) -- leaves removed, stems trimmed, rinsed and dried
                    2 tsp. sugar, white or brown, brown being the better choice
                    2 tsp. good red wine vinegar, or to taste
                    1 1/2 tablespoons snipped fresh dill
                    fresh ground black pepper -- to taste

                    Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.

                    Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.